Potato and sausage soup with fennel

Yield: 4 Servings

Measure Ingredient
4 ounces Light sausage
½ cup Diced onion; red and/or white
1 teaspoon Olive oil
2 Cloves garlic; smashed
½ teaspoon Coarsely ground pepper
1 pounds Potatoes; 1/2" cubed
½ cup Chopped fennel stalks; with tops
1 teaspoon BacosĀ® LF; optional
4 cups Water; or vegetable broth
2 teaspoons Chicken base; low salt
1 Sprig tarragon; left whole
¼ cup Shredded cabbage; or kale
¼ cup Chopped spinach; leaves only
1 teaspoon Fresh oregano; chopped
1 cup Water; as needed
2 tablespoons Evaporated skim milk; or nonfat dry milk, optional
Parmesan cheese; freshly grated

TO SERVE

In a nonstick large saucepan, brown the sausage. Remove and let cool.

Coarsely chop.

While the sausage cool, brown the onion in olive oil, stirring frequently until soft and sweet. Add garlic and pepper. Add the potatoes, fennel stalks, and bacon bits. Stir to warm. Then add the water or broth. Season with bouillon base and a sprig of tarragon. Bring to a boil and simmer for 15 to 20 minutes. Remove the tarragon sprig. Mash some of the potatoes to thicken the soup. Add the sausage, finely shredded cabbage or kale and spinach. Add water, if needed. Taste and add chopped oregano to taste (about 1 teaspoon fresh, ¼ teaspoon dried.) Heat gently (do not boil) for about 8 to 10 minutes. Serve. PER SERVING: 160⅘ cals, 5½ g fat (29.9% cff).

A country soup with the intriguing tastes of fennel and tarragon; similar to Olive Garden's Toscana. Dec 97 /path TIP: Some may wish to keep the fennel weed (leaves) whole so that they may be removed before serving. Try Jimmy Dean's Turkey Sausage or the Turkey Store's Italian, casings removed.

Recipe by: Pat Hanneman in Soup Scoop (Dec 1997) Posted to Digest eat-lf.v097.n306 by KitPATh <phannema@...> on Dec 02, 1997

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